Making your own apricot freezer jam is not only easy but also a fantastic way to enjoy the sweet, sun-kissed flavor of apricots all year round. This no-cook recipe preserves the fresh fruit’s natural taste, and it requires minimal time and effort. With just a few ingredients, you’ll have a delicious jam that’s perfect for spreading on toast, adding to yogurt, or drizzling over desserts!
Recette de confiture d'abricots maison pour congélation
1
jar20
minutes3
minutes45
kcal23
minutesLaissez l'écran de votre appareil allumé
Ingrédients
1 kg 2 1/5 lb fresh apricots, pitted and chopped
500 g 2 1/2 tasse sucre cristallisé
1 cuillère à soupe 1 cuillère à soupe jus de citron
50 g 3 3/8 cuillère à soupe powdered pectin
180 ml 3/4 tasse eau froide
Equipement
Grand bol à mélanger- Potato masher or food processor
- Casserole moyenne
- Sterilized freezer-safe jars or containers
- Ladle or funnel
Directions
- Wash, pit, and chop the apricots. Leave the skins on for extra flavor and texture.
- Use a potato masher to crush the apricots until you reach your desired consistency. For a smoother jam, you can pulse them briefly in a food processor, but don’t over-blend—you want some fruit texture.
- In a large mixing bowl, add the crushed apricots and stir in the sugar and lemon juice. Mix well to combine.
- Let the fruit and sugar mixture sit for 10-15 minutes, stirring occasionally. This allows the sugar to dissolve and the fruit juices to develop.
- In a medium saucepan, combine the pectin and water. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute and then remove from heat.
- Immediately pour the hot pectin mixture into the sugared apricot mixture. Stir well for 3 minutes to ensure the pectin is fully incorporated.
- Using a ladle or funnel, pour the jam into sterilized, freezer-safe jars, leaving about 1 cm (½ inch) of space at the top to allow for expansion when freezing.
- Seal the jars tightly.
- Let the jam sit at room temperature for 24 hours to set.
- After 24 hours, store the jam in the freezer for up to 1 year. Once opened, keep it in the refrigerator and use it within 3 weeks.
Notes
- Use ripe but firm apricots for the best flavor. Overripe apricots may become too mushy when mashed.
What is freezer jam?
Freezer jam is a type of uncooked jam that is stored in the freezer instead of being canned. It preserves the fresh flavor and color of the fruit, making it a great alternative to traditional cooked jams.
